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Mushrooms And Cheese In Pasta Shells

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/kyopia/8227840167/">Image Credit</a></p>
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Jumbo pasta shells 8 Ounce
  Pasta shells 8 Ounce
  Garlic 2 Tablespoon, minced
  Mushrooms 1 Pound, chopped
  Green onions 1⁄4 Cup (4 tbs), chopped
  Parmesan cheese 1 Cup (16 tbs), grated
For the sauce
  Soft butter 1⁄3 Cup (5.33 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Marsala/Any sweet red wine 1⁄2 Cup (8 tbs)
  Shallots 1 Tablespoon
  35% whipping cream 1⁄2 Cup (8 tbs)
  Tomatoes 1⁄2 Cup (8 tbs), chopped
  Frozen green peas 1⁄4 Cup (4 tbs)
  Wild mushrooms 1⁄4 Cup (4 tbs), sliced
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven.
2) Cook the pasta shells till tender for about 10 minutes. Drain and set aside.

MAKING
3) In a skillet, heat oil and saute garlic and mushroms till soft. Add in green onions and cook for 2 minutes. Allow to cool.
4) In a blender, add the above mixture along with parmesan cheese and blend to a fine puree.
5) Stuff the pasta shells with the puree and lay in the baking dish.
6) In a saucepan, bring to boil the shallots and Marsala Wine. Turn down the flame cooking for 2 minutes. Mix in cream and cook for 2 minutes.
7) Add in the butter and cook for a couple of minutes before adding in tomatoes, peas and mushrooms.
8) Season the sauce with salt and pepper and pour it evenly the pasta.
9) Wrap an aluminium foil tightly around the dish and bake for about 30 minutes.

SERVING
10) Serve the Mushrooms and Cheese In Pasta Shells hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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